我的泰国：泰国牛肉生涩

This addictive fried sun-dried beef (or "one/single sunlight beef," if you want to be ultra-literal) is found on the menus of only a handful of Thai restaurants in the U.S. brave enough to serve things with which most American diners are not familiar. If you live near one of those restaurants, by all means order a plate of this on your next visit along with a bamboo basket of warm sticky rice. If you don't, make it at home.

虽然炒阳光干燥的牛肉通常被称为泰国“牛肉，”知道它并不是那么你在超市的零食中找到的美国牛肉蛋白。泰国牛肉生涩只会在阳光下短暂脱水（因此“单一阳光牛肉”），一些水分仍然留在牛肉中，使其比美国同行更容易咀嚼。

这是一个啤酒零食，开胃菜或主菜（我强烈推荐用糯米和糯米配对泰国干辣椒浸泡调味汁）。

这是A.食谱适用于泰国牛肉制造的旧金山的LERS ROS *餐厅。

*发音莱（以非拉伸方式说出来）腐烂（说“死记硬背”但减少了元音的长度）。